Turkey Cutlets Normandy

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The leanest of all meats, boneless turkey breast cutlets couldn't be quicker to prepare. One wonderful way to go is with sautéed apples, apple brandy, and cream. To streamline this recipe for a weeknight, skip the applejack step and increase the chicken broth to 1/2 cup.

In 10-inch nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add 3 turkey slices and sauté about 2 minutes per side, or until golden brown and cooked through. Transfer to platter and cover loosely with foil to keep warm. Add 3 more slices to pan and sauté in same manner; transfer to platter. Add remaining 1 tablespoon oil to pan and cook remaining turkey in 2 batches as above.

Add onion to pan, reduce heat to medium, and cook 5 minutes, or until lightly browned. Add apples and sugar and sauté 4 minutes, or until lightly caramelized. Remove pan from heat and pour Applejack Brandy into pan. Return pan to heat, carefully ignite Applejack and cook until flame subsides.

Add broth and remaining 1/4 teaspoon salt and bring to a boil. Cook 3 minutes, or until apples are tender and broth has evaporated. Add cream and cook 1 minute, or until sauce is lightly thickened. Add parsley and stir to combine. Serve turkey topped with sauce.